If you were
following us last week, you know that we’ve been sharing gourmet recipes from
Milliken Executive Chef Jim McCallister as part of a summer entertaining
series. Here’s a Romesco dip that will be a delicious addition to your summer
party – and is simple to whip up!
Be sure to check back on Wednesday, when
we’ll be sharing the grand finale - dessert!
3 Ancho peppers3 Cloves
of Garlic3 Oven
Roast Tomatoes3 oz Virgin Olive Oil1 Roasted
Red Bell Pepper24 Toasted
of Fried Bread1 Jalapeño1 Tbsp Parsley2-3 tsp Red Wine Vinegar
Hydrate Ancho peppers in hot water.
Combine all ingredients in food processor.
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